Effect of high-pressure treatment on microbiology,...

Innovative Food Science & Emerging Technologies 2010 Vol. 11; Iss. 1

Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese

Daniela D. Voigt, François Chevalier, Michael C. Qian, Alan L. Kelly
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Volume:
11
Year:
2010
Language:
english
DOI:
10.1016/j.ifset.2009.10.009
File:
PDF, 745 KB
english, 2010
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